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Black Bean Soup

a bowl of Black Bean Soup With Smoked Sausage and bell peppers topped with sour cream and cilantro
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 cups chicken stock
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pound smoked sausage, ¼-inch-thick sliced
  • Fresh cilantro leaves, for serving, optional
  • Sour cream, for serving, optional
  • Minced red onion, for serving, optional

Method

  1. Heat the oil in a large pot over medium-high heat. Once the oil is glistening, add the onion and bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until the garlic is fragrant and bell peppers begin to soften, 2 to 3 minutes more.

  2. Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt, and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes.

  3. Transfer ⅓ of the soup to a blender, let cool briefly, and blend until smooth. Return the soup to the pot. Alternatively, using an immersion blender, blend the soup in the pot until slightly thickened. Stir in the sausage and cook until warmed through, about 5 minutes.

  4. Divide the soup between bowls and top each with cilantro, sour cream, and minced onion, if using.